What happens to the sugar in baking?

Except for old faves like Coca Cola, which tasted better when they used sugar instead of HFCS.

Alan Moorman

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Good for you!

I don't bake, but when I cook I'm into SIMPLE. There are several reasons, including my own taste in food. Not to mention cost, and the fact that it just isn't necessary, for home cooking, to add lots of stuff.

Alan Moorman

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I doubt that, properly applied, it really does.

On the other hand, coke-a-cola in virginia tastes different than coke-a-cola in utah, and I hear that's because they use cane sugar. Or were

I can taste the difference between cane sugar and beet sugar if i'm putting it right on my tongue. In an unflavored sugar cookie, i'd have to work at it but might be able to figure out which is which. In much anything else, I doubt i'd be able to tell.

Well ,as I am not a Coca Cola devotee/drinker I cannot verify and confirm that statement. Besides it require factual details; could you pllease provide some referrences for such claim? Was there any sensory analysis data that supports objectively the concept that sucrose gives better taste than the fructose and glucose combination found in high fructose cornsyrup in such soft drinks?

Roy

The real trick is going to be that HFCS actually contains the same number and kinds of saccharides as sucrose, and has the same caloric content, and the same level of sweetness.

A guess: I'm convinced that consumer grade cane sugar and beet sugar are really only about 99.999% pure sucrose, and there are some other impurities i can just barely taste. Perhaps there are small amounts of other miscellaneous sugars as well.

Perhaps - and you'd have to know the Secret Formula to know, I guess - perhaps the cokeacola people weren't using fully refined cane sugar. Some more molasses content is going to change the flavor significantly.

cornsyrup

HFCS does not contain exactly the same ratio of fructose to glucose as the inverted sucrose( e. g invert syrup).It can vary in ratios with varying grades of HFCS. It is just comparing honey with invert syrup, yes they contain the same sugar but the ratio that I have found in sugar tables displays some difference. HFCS comes in many grades so and the higher the fructose content the amount of glucose will go down, and the products becomes more sweeter. With HFCS that approximates the normal liquid sugar in sweetness IIRc there is the presence of other oligosacchrides much in the same way as the normal corn syrup. That might be the reason why their are taste difference between a cola drink derived from sucrose ( liquid sugars) and the one sweetened with HFCS.

Well beet sugar and cane sugar have a slightly different behavior as applied in confectionery manufacture but not in baking nor in beverage production. Beet sugar is widely used in Europe while cane sugar is used well in Asia and Australia. But from what I noticed confectionery manufacturers prefer the cane derived sucrose from the beets sourced one.

The coca cola formula is combination of hundreds of chemical components( usually the flavorants) but its basically sugar, water, acidulants, caffiene and coloring matter, Roy